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Berry brownies
Fudgy brownies studded with fresh blueberries and raspberries
- Difficulty: Easy
- Serves 8+
- Freezable
Preparation
- Total time
- 35 Mins
- Preparation time
- 10 Mins
- Cooking time
- 25 Mins
-
200g dark chocolate, roughly chopped
-
200g butter, cubed
-
3 eggs
-
250g caster sugar
-
1 tsp vanilla extract
-
125g self-raising flour
-
Pinch of salt
-
75g crushed hazelnuts
-
125g blueberries and raspberries
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Preheat the oven to 180°C/160°C fan/Gas Mark 4. Grease and line a 20cm square brownie tin.
-
Place a glass mixing bowl over a saucepan of gently simmering water, making sure that the water doesn't touch the bottom of the bowl.
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Add the chocolate and butter to the bowl and stir until melted. Remove from the heat and place to one side.
-
Add the eggs, sugar and vanilla to a separate mixing bowl. Whisk to combine.
-
Pour the melted chocolate mixture into the egg mixture, whisking to combine.
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Fold in the flour and a pinch of salt. Fold in the hazelnuts, then the berries.
-
Pour the brownie batter into your prepared tin and smooth the top. Bake for 25 minutes, or until a cocktail stick inserted in the middle comes out clean.
-
Leave to cool completely in the tin before cutting into 16 squares.
You will need
20cm square brownie tin
Baking paper
Reviews
-
Poppy Y
★★★★★Lovely twist on regular brownies
Reviewed on 11/08/20
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